Risotto of butternut squash and mushroom 🇮🇹

Ingredients needed :

• Half of a butternut squash
• 1 onion
• 2 gloves of garlic
• 2 bay leafs
• Few mushrooms of your choice
• 1 glass of whit wine
• Few cubes of butter (optional)
• Parmigiano Reggiano
• Carnaroli rice (ideal for risotto)
• Parsley

How to prepare the risotto:

• First step is to heat your oven at 190-200°
• Take your half of butternut squash, season it with some salt, paper and few drops of olive oil
• Roast it for 45 min - 1h
• In the meantime, cut all your ingredients (onion, garlic & mushrooms)
• In a pot, put olive oil and sweat the onion & garlic
• When the butternut squash is cooked, take out the pulp and transform it into a puree
• Add-up the Carnaroli rice into the pot and make it translucent
• As soon as the rice is translucent add up the glass of wine
• Toss it with the rice and 5 min after reduction add the puree to the mixture
• On the same, take a pan, but some butter and add the mushrooms to turn them golden and save them for later
• Toss the risotto add some chopped parsley and after 20 min add the Parmigiano reggiano that you grate
• Toss again during 5 more minutes and during the last minutes and it is ready to serve
• Optional : you can add few little cubes of butter to bring some lust to the risotto
• To dress up, take a plate, put the risotto and on the top of it put the golden mushroom, some slices of Parmigiano and leaf of parsley for the decoration

Recommendations:

• Savour this risotto with a delicate white wine